Cooked - Lemon-leek Orzo With Herbed Chicken Meatballs

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Lemon-leek Orzo With Herbed Chicken Meatballs

4.0

3 garlic cloves, finely minced

1 large leek, white and light green parts only, halved lengthwise, thoroughly washed, and thinly sliced

Fresh lemon juice, to taste

Zest of 1 large lemon

½ medium yellow onion, finely grated and lightly squeezed of excess liquid

2 tbsp flat-leaf parsley, finely chopped

2 large handfuls (about 2 cups / 60 g) baby spinach

1 lb (454 g) ground chicken

2½ to 3 cups low-sodium chicken broth, warmed

1 large egg, lightly beaten

⅓ cup panko breadcrumbs

3 tbsp extra-virgin olive oil, divided

1 cup (about 200 g) dry orzo

½ tsp freshly ground black pepper

2 tbsp fresh dill, finely chopped

1 tsp dried oregano

1 tsp kosher salt

⅓ cup dry white wine

Preheat the oven and prepare the chicken meatballs by mixing all the meatball ingredients together.
Form the mixture into meatballs and place them on a baking sheet.
Bake the meatballs in the oven until cooked through.
In a separate pot, prepare the lemon-leek orzo by sautéing the leeks and garlic in olive oil.
Add the dry orzo and stir to coat.
Pour in the white wine and let it reduce.
Gradually add the warmed chicken broth, stirring until the orzo is cooked.
Stir in the spinach, lemon zest, and season with salt and pepper.
Serve the orzo topped with the chicken meatballs and garnish with fresh herbs and lemon juice.

Course🍽️Main Course

Diets🥛Dairy-free🥜Nut-free...

Category🍝Pasta

CuisineMediterranean

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 2 weeks ago

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